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Spaghetti Marinara

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  Anchovy fillets 1 1⁄4 Ounce (45 Grams)
  Water 75 Milliliter (5 Tablespoon)
  Dry white wine 75 Milliliter (5 Tablespoon)
  Bay leaf 1
  Peppercorns 4
  Scallops 8 Ounce, cleaned and sliced (225 Grams)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Basil 1 Teaspoon
  Plum tomatoes 14 Ounce, seeded and chopped (1Can, 400 Grams)
  Tomato puree 1 Tablespoon
  Spaghetti 10 Ounce (275 Grams)
  Cooked prawns 1 Pound, shelled and deveined (450 Grams)
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Drain anchovies and cut into small pieces.
2. Place water, wine, bay leaf and peppercorns in a pan. Heat to a slow boil. Add scallops and cook for 2 minutes. Remove and drain.
3. Heat the oil, add garlic and basil, and cook for 30 seconds. Add tomatoes, anchovies and tomato puree. Stir until combined. Cook for 10 minutes.
4. Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 10 minutes, or until tender but still firm. Drain.
5. Add seafood to sauce, and cook a further 1 minute, to heat through. Add parsley and stir through. Season with salt and pepper to taste. Toss gently.
6. Pour sauce over spaghetti and serve immediately, sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 0.93 g4.6%

Trans Fat 0 g

Cholesterol 13.7 mg4.6%

Sodium 232 mg9.7%

Total Carbohydrates 42 g13.9%

Dietary Fiber 1.1 g4.2%

Sugars 0.3 g

Protein 26 g52.3%

Vitamin A 14.5% Vitamin C 19.8%

Calcium 4.3% Iron 14.4%

*Based on a 2000 Calorie diet

Spaghetti Marinara Recipe